Black Forest Cake

Method

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1. Line and grease three 20 cm tins. Heat the oven to 175°C / 345°F.

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2. Whisk the egg yolks with 120 g of the sugar for 4 minutes until pale and thick.

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3. In a clean bowl, whisk the whites with the salt to soft peaks, then add the remaining 60 g of sugar and whisk to firm, glossy peaks.

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4. Sift the flour, cocoa and baking powder over the yolk mixture and fold gently, then fold in the whites in three additions, followed by the melted butter.

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5. Divide between the tins and bake for 18 to 20 minutes until springy. Cool 10 minutes in the tins.

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6. Simmer 200 ml of the reserved cherry syrup with the sugar for 3 minutes, then take off the heat and stir in half the kirsch.

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7. Brush the warm sponges generously with this syrup and cool completely.

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8. Simmer the remaining cherry syrup with the cornflour until thickened, then fold through two-thirds of the cherries and the remaining kirsch. Cool.

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9. Whip the cold cream with the icing sugar and vanilla to firm peaks — stop before it turns grainy.

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10. Layer sponge, a ring of piped cream, cherry filling, sponge, and repeat. Cover the whole cake in the remaining cream, press chocolate curls onto the sides, and top with piped rosettes and whole cherries. Chill 4 hours before slicing.

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Chef’s Tips

• Use sour Morello cherries, not sweet ones — the acidity is what balances the cream and chocolate.
• Pipe a dam of cream around each layer before adding the cherry filling, or it will squeeze out.
• Make chocolate curls by dragging a vegetable peeler along the side of a room-temperature bar.

Pairing Suggestions

• A glass of kirsch, or strong coffee
• Serve as a celebration cake
• Follows a hearty German meal

Storage & Reheating

Refrigerate 3 days. It is best on the second day once the syrup has settled. Not suitable for freezing once assembled.

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.